Chinese Recipe: Flavorful Fried Rice

When it comes to simple side dishes, there's nothing like fried rice. Without meat, it makes for a great appetizer, and with some easy additions it can also make for a great side. We wanted to make our own, and thus began looking for the perfect recipe.

There are a few good secrets to any fried rice recipe. First, the rice should be long grain rice as opposed to short grain and sushi rice. The rice should also be cold and leftover, firming it up slightly. If it's too fresh, the rice will just turn out mushy. The next trick is to keep a very hot skillet or wok. The hotter the better, and make sure it's hot before adding the rice. finally, the last secret is restraint. Don't add too many ingredients, and certainly don't add too much sauce. Just add enough to flavor the rice, but not overpower. Keep reading below for our favorite recipe...

Simple Fried Rice

(makes 6-8 servings)

Ingredients

• 2 cups cooked rice
• 2 tablespoons sesame oil
• 1 small white onion chopped
• 1/2 cup frozen peas and carrots, thawed.
• 1 glove garlic, minced
• 2 1/2 tablespoons soy sauce
• 1 teaspoon oyster sauce (optional)
• 2 eggs lightly beaten
• 2 tablespoons green onions

Directions

1. Heat up a skillet or wok until hot. Add the sesame oil, followed by the onions and carrots. Fry until tender.
2. Push the peas and carrots to the side, then pour the beaten eggs onto the other side. Scramble the eggs, then once cooked mix the eggs with the vegetables.
3. Add the garlic and stir until fragrant. Add the egg mixture, mix, then pour the soy sauce and optionally the oyster sauce on top. Stir and fry the rice and veggies until heated through. Finish by topping with green onions.
4. Enjoy!

Italian Recipe: Risotto alla Milanese

Milan's signature dish is a creamy, saffron-infused risotto that's been a staple in Italian kitchens for centuries. The recipe's origins are mysterious. During the Middle Ages, the Arabs introduced rice to Italy. Italian cuisine was never the same again. At first, it was a luxury that only the rich could afford, but gradually prices leveled out, and even common families came to embrace the versatility of rice.  

The use of saffron together with short-grained rice traces back to a Venetian dish popular among the Jewish population during the Middle Ages: Riso Sabbath col zafran. Going forward, similar dishes were cited in texts originating from Milan. It's then no surprise that "risotto alla milanese" was the name given to the dish that eventually evolved from the saffron-rice combination. Though plenty of variations on the recipe exist, its core ingredients remain the same: rice, chicken broth, wine, butter, onions, saffron and Parmigiano Reggiano. 

Served with ossobuco (another milanese favorite) or on its own, its a real palate pleaser. 

Risotto alla Milanese

(makes 6 servings)

Ingredients: 

• 1 medium onion, very finely chopped
• 8 Tbs. unsalted butter
• 1 lb. (2 cups) medium- or short-grain Italian rice (arborio or vialone nano are ideal)
• 1/2 cup dry white wine
• 6 cups hot homemade or low-salt canned chicken broth
• 1/2 tsp. saffron threads
• 1 cup finely grated Parmigiano-Reggiano
• Salt and freshly ground black pepper to taste

Directions: 

 1. Cook chopped onion in two tablespoons of butter over medium heat in a large saucepan. Let onions heat for about five minutes, until they give off a strong fragrance and are almost see-through. Then add rice and cook for three more minutes, keeping heat on medium. 

2. Next, add wine, saffron, and two cups of the chicken broth. Turn up heat to high until mixtures begins to simmer; then lower as needed to maintain a steady simmer. 

3. Continue cooking until almost all liquid is absorbed. Stir every two minutes or so. Add remaining broth, one cup at a time, waiting until one cup is mostly absorbed to add another. Keep adding broth (more than six cups total if needed) until rice is al dente but not raw. Stir in parmesan cheese. 

4. Once mixture has reached the consistency you prefer (anything from tight to soupy, depending on your tastes!), take it off the heat. Then stir in six tablespoons of butter and season with salt & pepper. 

5. Buon appetito!

Italian Street Fare: Sicilian Arancini

You’ll find arancini sold as street food throughout the Italian peninsula, but they truly belong to Sicily. These decadent balls of fried rice are known as ‘little oranges’ thanks to their remarkable resemblance to one of the island’s other specialities. Arancini are savory treats that shine as elegant appetizers on the dining room table or as an afternoon snack fresh off a food cart. They’re just plain delicious.

If you want to make your own arancini from scratch, you’ve got to put yourself in a Sicilian mindset. In other words, slow down. Cooking up a batch of these goodies takes patience. This sort of recipe wasn’t made for rushing—you’ll want to dedicate a full afternoon to ensure the arancini meet Sicilian standards. In a way, making arancini is like making two recipes! The first step is to make a risotto. While risotto is a typical northern Italian dish, it’s the base for this southern staple.

Arancini come stuffed with all manner of yummy ingredients: cheese, meat sauce and cheese, ham and cheese, even chocolate! The scrumptious recipe we’re sharing with you today is a meat/cheese combination. You can choose your meat filling to suit your own tastes: we recommend prosciutto, salami, or chopped ham.

Sicilian Arancini
Ingredients:

4 cups chicken broth
4 tablespoons butter 
3/4 cup finely chopped onion 
1 cup Carnaroli or Arborio rice 
1/2 cup dry white wine 
1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish 
1/3 cup heavy cream 
1 1/2 tablespoons chopped fresh herbs (basil, thyme, parsley or chives)
Salt and freshly ground black pepper 
3 eggs 
1/3 cup cubed mozzarella, cheddar, muenster or Swiss cheese 
1/3 cup fully-cooked meat filling (pepperoni, prosciutto, chopped ham, salami, sausage, etc.)
Vegetable oil, for deep-frying 
1/2 cup flour 
1 cup dry Italian bread crumbs 
Tomato sauce, as accompaniment

Directions:

1. First make your risotto! In a saucepan bring chicken stock to a simmer. Cover and set aside to keep hot.
2. In another large saucepan, melt 3 tablespoons of the butter over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute.
3. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is creamy, about 20 minutes.
4. Add the grated Parmigiano-Reggiano, heavy cream, herbs and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled (at least one hour!).
5. Once the risotto is cold, remove it from the fridge and stir in 1 of the eggs. Using a large spoon, divide the risotto into approximately 3 tablespoon portions. With your hands, form the portions into balls.
6. Press a hole into the center of each risotto ball and stuff the center with some of the cheese and the meat filling. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini.
7. In a large saucepan, heat 2 inches of oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Using a fork, lightly beat the eggs. One by one, lightly coat each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely covered.
8. Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain briefly, then serve while they’re still hot and gooey. Sprinkle some grated Parmesan on top and add tomato sauce on the side.
9. Buon appetito!

Makes 16 arancini.

Hearty Cajun-Inspired Dish: Andouille Sausage Rice and Beans

Louisiana and Creole flavors inspired us for this filling recipe; different variations of which are popular down south. While they’re prepared in different ways (some strictly adhere to cooking the rice separately and topping it with the rice and sausage), all of them are flavorful and tasty, leaving you asking for more. This one-pot meal is simple and straightforward, and it allows for you to kick back and relax while it simmers away; we think everyone deserves a warm, satisfying meal with built-in relaxation time!

Smoked Sausage Rice and Beans

Serves 8

Ingredients

• 1 pound andouille sausage, sliced
• 1 (14 oz.) can kidney (red) beans, rinsed and drained
• 4 cups chicken broth
• 2 cups long grain white rice
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 2 bay leaves

Directions

1. In a large pot, heat olive oil over medium heat and lightly brown the sausage slices, adding in the garlic and beans.
2. Pour in chicken broth, Cajun seasoning, bay leaves and rice, and bring to a boil.
3. Reduce heat and cover, simmering on low for 20-25 minutes, or until rice has absorbed most of the liquid.
4. Remove from heat and fluff rice with a fork, mixing everything again. Discard bay leaves and serve hot.